Curry Vegetable and Cheese Soup

Prep:20minCook:35min

I always buy the large bag of frozen Normandy Vegetable Blend (broccoli, cauliflower, carrots, zucchini, and squash) from Birds Eye at Kroger. I have included alternative ingredients if you can't find the bag, or prefer to use fresh. I don’t defrost the vegetables before I add them to the recipe.

Updated at: Thu, 17 Aug 2023 09:50:28 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories469.6 kcal (23%)

Total Fat22.1 g (32%)

Carbs47.8 g (18%)

Sugars17.3 g (19%)

Protein21.5 g (43%)

Sodium1452.1 mg (73%)

Fiber12.5 g (45%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 tablespoonsbutter

2 tablespoonsolive oil

1 x 12 ozfrozen onion

diced, or 1 whole onion - diced

1 x 60 ozfrozen Normandy Blend vegetables

seperate carrots out from other vegetables

4 tablespoonsall-purpose flour

6 cupschicken stock

or vegetable

½ cupwhole milk

or half and half

1 ½ cupcheddar cheese

shredded, plus more for topping

2 teaspoonscurry powder

2 teaspoonssalt

more to taste

1 teaspoonground black pepper

Normandy Blend Alternative

1 cupcarrots

7 cupsbroccoli

or any other mixed vegetables you want to include

cauliflower

Instructions

Step 1

In a medium stock pot, heat olive oil and butter.

Step 2

Add onion, celery, and carrot. Sauté on medium-low for 10 minutes.

Step 3

Add garlic and cook 1 minute more.

Step 4

Add flour and stir 1-2 minutes until it turns golden brown.

Step 5

Add stock, broccoli and cauliflower.

Step 6

Turn heat to high and bring soup to a boil. Turn heat down to medium and simmer 20-30 minutes until vegetables are soft.

Step 7

Take soup off heat and, using an immersion blender (or a food processor) puree soup to desired consistency. NOTE For medium- chunky: remove some carrots, broccoli, and cauliflower from the cooked vegetables before blending them smooth (zucchini, squash, and the onions don't hold their structure/texture well). Rough chop the whole veggies into small chunks, and return to pot of blended soup.

Step 8

Return pot of soup to stove top. Over low heat, add milk or half and half, cheese, curry powder, salt and pepper. Heat through and serve. Make sure that once you add the milk or half and half that you don’t boil the soup.

Step 9

Serve soup with an additional sprinkle of cheddar cheese. (Sour cream and a hot sauce like Chalula are also a delicious topping)